Caramel Apple Streusel Mini Cheesecakes

Caramel Apple Streusel Mini Cheesecakes

These caramel apple streusel mini cheesecakes are easy to make. It has a cracker crust as the bottom layer topped with creamy cheesecake filling and sprinkled with spiced apple, finally with a little drizzle of caramel sauce. I just used the non-salted version of caramel sauce on top. 

Best dessert for the fall season and it is a two in one dessert cheesecake with apple crumble on top. They can be easier to serve as an individual portion for big gatherings and we can make it even 2 or 3 days before & store it in the fridge when you have a party.

These mini cheesecakes are a great addition to any celebration or holiday party. They are also a cute dessert to serve for a big group.
   

Ingredients

Crust

• Graham crackers sheets, finely crushed - 10nos
• Granulated sugar - 2 1/2tbsp
• Ground cinnamon - 1/4tsp
• Unsalted butter - 6tbsp, melted

Streusel

• All-purpose flour - 1/2cup
• Quick oats - 1/4cup
• Light brown sugar - 1/4cup
• Ground cinnamon - 1/4tsp
• Ground nutmeg - 1/8tsp
• Salt - 1/8tsp
• Unsalted butter - 1/4cup, cold and diced into 1/2-inch cubes

Filling

• Cream cheese - 8oz, softened
• Granulated sugar - 2/3cup
• Large egg - 2nos
• Sour cream - 1/4cup
• Vanilla extract - 1tsp
• Granny smith apples - 2medium sizes
• Lemon juice - 2tsp

Topping

• Salted caramel sauce

Instructions

For the crust

• Preheat oven to 325 degrees. In a bowl, whisk together graham crackers crumbs, sugar, and cinnamon. Pour in the melted butter and with a fork, stir until evenly moistened.

• Divide the mixture among 18 paper-lined muffin cups, adding a round spoon to each cups. Press into an even layer. Bake in the preheated oven for 5 minutes, then remove from the oven and allow to cool.

For the streusel

• In a bowl, toss chopped apples with lemon juice, set aside.

• In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter and using your fingers, rub the butter into the dry mixture until it comes together it small crumbles and pieces of butter as no longer visible. Keep it in the fridge while preparing the filling.   

For the filling

• In mixing bowl, using an electric hand mixer set on medium-low speed, cream cheese with sugar just until smooth. Mix in egg one at a time, then add the sour cream and vanilla.

To assemble Cheesecakes

• Divide cheesecake batter evenly among 18 muffin cups pouring filling over crust, fill it about 3/4full of the cup.

• Divide apples evenly over the cheesecake layer, then finish a heaping tbsp of the streusel over tops.

• Bake in preheated oven 23 to 25 minutes. cool at room temperature 30 minutes, then keep it in the fridge and chill for 3 hours.

• Serve with caramel sauce.

Cooking Tips

• You can make it into two desserts one is just the crust and the cheesecake filling or the crust and the apple crumble on top both drizzle with caramel sauce